The Food: Real Southern barbecue. Rather than stick to one regional tradition, the kitchen experiments with smoking, grilling and saucing styles from the Deep South to Kansas City. Everything is cooked low and slow, including tequila-spiked chicken (three hours), pork butt (seven hours) and Black Angus beef brisket (16 hours). Jumbo cornmeal muffins come with a side of bourbon-spiked butter.

The Drinks: Two taps devoted to Beau’s All Natural beer (including one rotating seasonal brew), and smoky cocktails with names like Tennessee Slut and Bonnie and Clyde. A bourbon-bacon cocktail is reportedly in the works.

The Place: A prettied-up take on a back-road Southern smoke house. The room is masculine but cozy with exposed brick, barn-board tabletops and galvanized steel buckets repurposed as lampshades.